NationMaster - Encyclopedia: Cuisine of France

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of the This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... Cuisine series

Preparation techniques and cooking items

This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... Utensils
This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... Techniques
This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... Weights and measures

Ingredients and types of food

For other uses, see Spice (disambiguation). External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot (http://www.sciencedaily.com/releases/1998/03/980305053307.htm) Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the... Spices & This article is about the plants used in cooking and medicine. For the New Zealand reggae band, see Herbs (band). This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta... Herbs
This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... Sauces - For other uses, see Soup (disambiguation). This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous... Soups
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Food from plant sources Food is any substance normally eaten or drunk by living organisms. The term food also includes liquid drinks. Food is the main source of energy and of nutrition for animals, and is usually of animal or plant origin. The study of food is called food science... Other ingredients

This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... List of recipes
This article is part of the Meals series Common meals... Breakfast Elevenses Brunch Lunch Tea Dinner Supper Dessert See also... Cuisine | Kitchens Wikibooks: Cookbook Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly flavored one, such... Desserts

Cuisines

French - This article is part of the series: Cuisine of China Eight Great Traditions Shandong cuisine Szechuan cuisine Cantonese cuisine Fujian cuisine Jiangsu cuisine Zhejiang cuisine Hunan cuisine Anhui cuisine Others Huaiyang cuisine Yunnan cuisine Mandarin cuisine Shanghai cuisine Taiwanese cuisine Hakka cuisine Chiuchow cuisine Chinese Buddhist cuisine Chinese Islamic cuisine... Chinese
This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... Italian - This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... United States
others...
This article is part of the Cuisine series Preparation techniques and cooking items Utensils Techniques Weights and measures Ingredients and types of food Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Cuisines French - Chinese Italian - United States others... Famous chefs See also: Kitchens - Meals Wikibooks... Famous chefs

Food and drink in France nowadays

For French people, cooking is part of culture, and cooking and good food are well appreciated. The French generally take a high pride in the cuisine of their country, and some, particularly in the older generations, are reluctant to experiment with foreign dishes.

Food

The normal meal schedule is to take a light This article is part of the Meals series Common meals... Breakfast Elevenses Brunch Lunch Tea Dinner Supper Dessert See also... Cuisine | Kitchens Wikibooks: Cookbook Breakfast is a meal, often light, usually taken in the morning. The name derives from the concept that you have not eaten whilst sleeping, i.e... breakfast in the morning (consisting of For the 1970s rock and roll band, see Bread (band). Residents of North America and foods prepared by baking, steaming, or frying a dough consisting minimally of flour and water. Salt is necessary in most cases, and optionally a leavening agent is used. Some sorts of bread also contain spices... bread and/or Cereal crops are mostly grasses cultivated for their edible seeds (actually a fruit called a grain, technically a caryopsis). Cereal grains are grown in greater quantities worldwide than any other type of crop and provide more food energy to the human race. In some developing nations, cereal grains constitute practically... cereal, possibly coffee and some fruit, perhaps A croissant. A croissant (SAMPA pronunciation: kr@sant or kwason) is a butter-laden flaky French pastry, named for its distinctive crescent shape. Croissants are made of puff pastry or pâte feuilletée, by layering pastry dough with butter and rolling and folding a few times in succession... croissants), a This article is part of the Meals series Common meals... Breakfast Elevenses Brunch Lunch Tea Dinner Supper Dessert See also... Cuisine | Kitchens Wikibooks: Cookbook Lunch is a meal that is taken at noon or in the early afternoon. The term is short for luncheon (see below). Lunch is a newer... lunch at some point between noon and 2PM, and dinner in the evening. A normal complete meal consists in appetizers (perhaps raw vegetables or salad), a main dish (generally, meat or fish with a side of vegetables, pasta, rice or fries), some based on pic with no restrictions on sxc.hu File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. Click on date to download the file or see the image uploaded on that date. (del) (cur) 23:41, 9 Dec... cheese and/or dessert (fruit or cake). In large cities most working people and students eat their lunch outside, it is to be noted that corporate and school cafeterias normally serve complete meals (appetizers, main dish, dessert); it is not usual for students to bring sandwiches. In smaller cities and towns, most working people leave their offices to return home for lunch, generating four rush hours during the day (8am, 12pm, 2pm, and 6pm).

With contemporary lifestyle, especially the reduced number of A stereotypical housewife A homemaker is a person whose prime occupation is to care for their family and home. The term homemaker is used in preference to either housewife or househusband because it is inclusive, defines the role in terms of activities, rather than relation to another, and is independent... housewives, the French rely a lot more on canned or frozen foods for weekdays. Cooking evening or weekend meals from fresh ingredients is still popular. In most cities, there are street markets selling vegetables, meat and fish, several times a week; however, most of those products are now bought at In commerce, a hypermarket (from the French hypermarché) is a store which combines a supermarket and a department store. The result is a gigantic retail facility which carries an enormous range of products under one roof, including full lines of fresh groceries and apparel. When they are planned, constructed, and... hyper- or Supermarket produce section A supermarket is a store that sells a wide variety of goods including food and alcohol, medicine, clothes, and other household products that are consumed regularly. It is often part of a chain that owns or controls (sometimes by franchise) other supermarkets located in the same or... supermarkets.

Drink

Traditionally, France has been a culture of This article is about the beverage. See WINE for an article about the software of the same name. Wine is an alcoholic beverage resulting from the fermentation of grapes or grape juice. The word comes from Greek Fοινος through Latin vinum, (both wine and the... wine consumption. While this characteristic has lessened with time, even today, 98.67% of the French consume wine every day.[1] (http://www.inra.fr/Internet/Departements/ESR/publications/iss/pdf/iss97-3.pdf) The consumption of low-quality wines during meals has been greatly reduced. This article is about the drink; for the village in Devon England, see Beer, Devon. Larger quantities of beer foam than shown atop this glass caused a stir in 1990s England when people received less than a pint (568 ml) of beer for the price of a pint. A beer... Beer is especially popular with the youth. Other popular alcoholic drinks include Pastis is an anise-flavored liqueur and aperitif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties. When absinthe was banned in France in 1915, the major absinthe producers (then Pernod and Ricard, who have since merged as Pernod Ricard) reformulated their drink without... pastis (in the southeast), an Anise Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Apiales Family: Apiaceae Genus: Pimpinella Species: anisum Binomial name Pimpinella anisum L. Anise (Pimpinella anisum) is an herb in the family Apiaceae (formerly Umbelliferae) whose seed-like fruit (also called aniseed) is used in sweet baking as well as in... aniseed-flavored beverage drunk diluted with cold water, especially in the summer, or Cider has different meanings in the United Kingdom and the United States. Both meanings refer to a product containing the juice of apples. Contents // 1 Unfermented Cider 2 Alcoholic ciders 3 Famous brands of cider 4 Cider in other countries 5 Related drinks 6 How to make cider 6.1... cider in the northwest.

The legal drinking age for most spirits is 18. However, it is not customary that shopkeepers or bartenders check for the age of consumers, and teenagers eating with their family in restaurants will be served wine. On the other hand, it is very unusual to witness the kind of public inebriation that is customary in English cities on Saturday nights. Usually parents tend to forbid the consumption of alcohol to their children before they reach their early teenhood. Students and young adults are known to drink heavily during parties ( Having originated in Poland or Russia, vodka is now drunk around the world. Vodka (Polish: wódka; Russian: во́дка) is a strong, clear, typically colorless liquor, usually distilled from fermented grain. It is commonly thought that the term is a diminutive from the Slavic word... vodka and Tequila is an alcoholic beverage. It is made from the cactus-like agave plant (also called maguey), a succulent similar to the lily which is native to Mexico. Tequila is a mezcal, a strong distilled alcoholic beverage made in an area near the town of Tequila, in the western Mexican... tequila being very popular), but usually drunkeness is not displayed in public.

Divisions of restaurant cuisine

Schematically, French restaurant cuisine can be divided into:

Cuisine bourgeoise

Cuisine bourgeoise, which includes all the classic French dishes which are not (or no longer) specifically regional, and which have been adapted over the years to suit the taste of the affluent classes. This type of cooking includes the rich, cream-based sauces and somewhat complex cooking techniques that many people associate with French cuisine. At the 'top end' of this category is what is known as Haute cuisine (literally high cooking in French) is a cookery style that originated in Napoleonic France under the influence of the chef Antoine Carême and was elaborated by Auguste Escoffier. It was a refinement of traditional French cookery techniques and also included a radical reorganization of the way kitchens... haute cuisine, a highly complex and refined approach to food preparation and kitchen management.

Because this kind of cuisine is what is often served abroad under the name of "French cuisine", many foreigners mistakenly believe that typical French meals involved complex cooking and rich, un-dietetic dishes. In fact, such cooking is generally reserved for special occasions, while typical meals are simpler.

Cuisine du terroir

Cuisine du terroir, which covers regional specialities with a strong focus on quality local produce and peasant tradition. Many dishes that fall in this category do not stand out as stereotypically "French," sometimes because regional cooking styles can be quite different from the elaborate dishes seen in French restaurants around the world.

Cuisine nouvelle

Cuisine nouvelle or nouvelle cuisine, which developed in the Millennia: 1st millennium - 2nd millennium - 3rd millennium Centuries: 19th century - 20th century - 21st century Decades: 1920s 1930s 1940s 1950s 1960s - 1970s - 1980s 1990s 2000s 2010s 2020s Years: 1970 1971 1972 1973 1974 1975 1976 1977 1978 1979 Contents // 1 Events and trends 1.1 Computers, technology 1.2 Science 1... 1970s as a reaction to traditional cuisine, under the influence of chefs such as Michel Guérard. This type of cooking is characterized by shorter cooking times, much lighter sauces and dressings, and smaller portions presented in a refined, decorative manner. Its modern, inventive approach sometimes includes techniques and combinations from abroad (especially Asia) and has had a profound influence on cooking styles all over the world.

Today

Food A fashion consists of a current (constantly changing) trend, favoured for frivolous rather than practical, logical, or intellectual reasons. Contents // 1 Fields prone to fashions 2 Fashion and variation 3 Fashion and the process of change 4 Fashion and status 5 Classification of fashions 6 See also 6.1 Further... fashions and trends in France tend to alternate between these three types of cuisine; today (2004) there is a distinct focus on cuisine du terroir, with a return to traditional rustic cooking and the "forgotten" flavours of local farm produce. The "fusion" cuisine popular in the English-speaking world is not widespread in France, though some restaurants in For other uses, see Paris is the name of a variety of things. Contents // 1 Locations 2 People 2.1 Mythology and fiction 3 Other Locations France Paris Canada Paris, Ontario Paris, Yukon United States Paris, Arkansas Perris, California Paris, Idaho Paris, Illinois Paris, Kentucky Paris, Michigan Paris, Missouri Paris... the capital have a "fusion" theme, and many modern French chefs are influenced by a variety of international cooking styles.

For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. A selection of produce typical of a vegetarian diet. Vegetarianism is a dietary practice excluding all body parts of any animal and products derived from animals (e.g., lard, tallow, gelatin, cochineal) from ones... Vegetarianism is not widespread in France, and few restaurants cater for vegetarians. This article is about the dietary lifestyle, Vegan can also mean relating to vega, especially the star Vega, as in astronomical references to the Vegan system, or Science Fiction references to aliens from that system. There are several other uses of the word vega which occasionally require use of vegan... Veganism is hardly known or represented at all.

Foreign cuisines

Foreign cuisines popular in France include:

some dishes from the former colonies of France in north Africa, especially Couscous (from Maghreb Arabic kuskusu, which is from Tamazight seksu) is a food which consists of grains made from semolina which are about 1mm or 1/16th inch in diameter (after cooking). In the United States couscous is known as a pasta, however in most other countries it is treated... couscous;
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Restaurants offering There are many views of what is fundamental to Japanese cuisine. Many think of sushi or the elegant stylized formal kaiseki meals that originated as part of the Japanese tea ceremony. Many Japanese, however, think of the everyday food of the Japanese people--especially that existing before the end of... Japanese dishes such as Sushi (鮨 or 鮓 or 寿司) is a Japanese dish consisting of vinegared rice combined with other ingredients such as raw fish, raw or cooked shellfish, or vegetables. Sushi is sometimes confused with sashimi, which is the seafood sometimes served with sushi. Also, the word Sushi is often misinterpreted... sushi or Yakitori (焼き鳥, やきとり), lit. roast chicken, is a Japanese type of chicken kebab. Traditional yakitori consists only of various chicken parts and vegetables, but in modern usage refers to any sort of beef, pork, fish, seafood or vegetable kebab, which get skewered on skewers named... yakitori are getting increasingly popular in urban centers, though the majority of the French population probably objects to eating raw fish.

Famous French dishes

French For the 1970s rock and roll band, see Bread (band). Residents of North America and foods prepared by baking, steaming, or frying a dough consisting minimally of flour and water. Salt is necessary in most cases, and optionally a leavening agent is used. Some sorts of bread also contain spices... breads
Blanquette de veau is a French veal dish in sauce. See also Cuisine of France Categories: Stub ... Blanquette de veau
Many French regions claim coq au vin, or chicken stew, as their own, but legend has it that the recipe originated with Caesars chef. Different variants exist throughout the country. Nearly all recipes other than those altered for low-fat diets start with lardons, or their more available substitutes... Coq au Vin (hen simmered in wine)
The following is a list of cheeses from France. France is home to a very large number of cheese types. An estimate of this number is between 350 and 400. Contents // 1 Protected Designation of Origin 2 List of Protected Designation of Origin French cheeses 3 Other French cheeses include... Cheeses

Famous but untypical dishes

The following dishes are considered typical of French cuisine in some foreign countries, while they are actually quite untypical:

Cuisses de grenouilles (Frogs' legs)
In French cuisine, escargot is a dish of cooked land snails. They are usually served as an appetizer. Escargot means snail in French. The French word is invariably used to name snails used as food in English. Not all species of snail are edible, but many (116 different species) are... Escargots (edible snails)

Desserts

Crème brûlée
Crêpes (a speciality of Brittany)
Chocolate Mousse is a form of creamy desert that is popular in many countries, especially France. Depending on how it is prepared, it can range to light and fluffy to the more creamy and thick. Recipe Ingredients: 6 eggs, separated 1 cup whipping cream 6.5 ounces semisweet or bittersweet... Chocolate Mousse (Mousse au chocolat)
Pastry the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. Common pastry dishes include pies, tarts, and quiches. A good pastry is very light and airy, but firm enough... Pastries
Mille-feuilles are a type of pastry consisting of two thin sheets of pastry laid on top of each other like a sandwich with jam and cream spread on the inside and a thin layer of icing (usually lemon icing) on top. Categories: Stub | Pastry ... Mille-feuilles

Specialities by region/city

Région Alsace This article concerns places that serve as centers of government and politics. For alternative meanings see Capital is the following: A capital city (in many states the political, religious, and economic capital are the same): In geography and politics, a capital (also called capital city or... Alsace:
- Choucroute garnie ( Sauerkraut is finely-sliced white cabbage fermented with lactobacillus bacteria. The sugars in the cabbage are thereby converted into lactic acid and serve as a preservative. The German word Sauerkraut literally translates to sour cabbage. Contents // 1 Geographical spread 2 Health 3 Preparation 4 Similar Foods 5 See also 6... sauerkraut with sausages, salt pork and potatoes)

The Alps is the collective name for one of the great The most general definition of mountain range is a group of mountains bordered by lowlands. Mountain ranges are usually separated from other mountain ranges by passes and rivers. In the general definition, a mountain range does not necessarily have... Alps
- Raclette is a dish consumed in Switzerland and France, consisting of cheese melted and scraped off the round onto potatoes, sliced meats, pickles, and other vegetables. Raclette is made with various cheeses (primarily from the canton of Valais) in Switzerland, but a specific raclette cheese has been developed for marketing... Raclette (melted cheese served with potatoes, ham and often dried beef)
- fondue savoyarde (fondue made with cheese and white wine into which cubes of bread are dipped)
- gratin dauphinois
- A cooked tartiflette and fried ham. Tartiflette is a French dish from the Savoy region. It originated in the valley of Aravis, home of Reblochon cheese. It is not, however, a traditional dish and was, in fact, invented and launched only in the 1980s by the Reblochon trade union in... Tartiflette (a Savoyard gratin with potatoes, Reblochon is a French cheese from Savoie. Reblochon is produced in the valleys of Thônes and Val dArly. Its name comes from the Savoie term re-blocher Reblochon is a cheese containing cows milk. The cheese is a soft paste with a washed crust with an average... Reblochon cheese, cream and pork)

Région Bretagne Details Information Capital: Rennes Population - Total - Density 2,906,197(1999 census) 3,011,000(1.1.2004 estimates) 107 /km² Area 27 208 km² Arrondissements 15 Cantons 201 Communes 1 268 President of the regional council Jean-Yves Le Drian Départements... Brittany:
- Crêpes
- kik ar fars (boiled pork dinner with a kind of dumpling)
- kouign amann (a form of Shortbread biscuits Shortbread is a type of biscuit (US: cookie) which is traditionally made from one part sugar, two parts butter and three parts flour, although other ingredients like ground rice or cornflour (US: cornstarch) are sometimes added to alter the texture. It is baked at a low temperature to... shortbread made with a very large proportion of butter)

This page is about the region of France. For information on the wine, see French: Bourgogne) is a historic region of France, inhabited in turn by Celts, Gauls, Romans and Gallo-Romans, and various Germanic peoples, most importantly the Burgundians and the Franks. Burgundy was a province of France until... Burgundy:
- Boeuf Bourguignon ( Beef is Meat is animal flesh (mainly muscle tissue) used as food, sometimes with the exception of fish, other seafood, and poultry. Originally, the word meat meant simply food. It is also used as a vulgar way to refer to the human body (see meat market). For the most part... beef stewed in red wine)
- Escargots de This article is about the French administrative région of Bourgogne. For the historical duchy and province of Burgundy, as well as the cultural area of Burgundy, see This page is about the region of France. For information on the wine, see French: Bourgogne) is a historic region of... Bourgogne ( Snails Scientific classification Kingdom: Animalia Subkingdom: Metazoa Phylum: Mollusc Class: Gastropoda Giant African Snail (Achatina fulica) The name snail applies to most members of the molluscan Class Gastropoda that have coiled shells. Other gastropods, which lack a conspicuous shell, are commonly called slugs, and are scattered throughout groups that primarily... snails baked in their shells with parsley butter)
- Fondue bourguignonne (fondue made with oil in which pieces of meat are cooked)

Région Lorraine This article concerns places that serve as centers of government and politics. For alternative meanings see Capital is the following: A capital city (in many states the political, religious, and economic capital are the same): In geography and politics, a capital (also called capital city or... Lorraine:
- This page is about the food; for the Native American people, see Quiché. Mediterranean quiche In cooking, a quiche is a pie made primarily of eggs and cream in a pastry crust. Other ingredients such as chopped meat or vegetables are often added to the eggs before the quiche is... Quiche lorraine

Côte d'Azur/ Provence is a former province and is now a region of southeastern France, located on the Mediterranean Sea adjacent to Frances border with Italy. It is now part of the administrative région of Provence-Alpes-Côte-dAzur. The traditional region of Provence encompasses the départements... Provence:
- Bouillabaisse is a traditional Provençal fish stew originating from the port city of Marseilles. Its name comes from the two French words bouiller (to boil), and abaisser (to reduce). Origins for the simple fare date back to the time of the Phoenicians, when they founded the Provençal town... Bouillabaisse (a stew of mixed Mediterranean fish, tomatoes, and herbs)
- Alternate meaning: Ratatouille (movie) Ratatouille is a traditional French Provençal stewed vegetable dish which can be served as a meal on its own (accompanied by rice, potatoes, or simply French bread), or as a side dish. Tomatoes are a key ingredient, with onions, courgettes (zucchini), aubergine (eggplant) and sweet... Ratatouille
- Pieds et paquets Lambs' feet and tripe 'parcels' in a savoury sauce

Nîmes is a city and commune of southern France, préfecture (capital) of the Gard département. Population (1999): 133,424. Contents // 1 History 2 The Origins of Nimes 3 Sights 4 Miscellaneous 5 People born in Nîmes 6 Mayors 7 External link History The city derives its... Nimes:
- Brandade de morue (puréed salt cod)

For other uses, see Normandy (disambiguation). Mont Saint Michel is a historic pilgrimage site and a symbol of Normandy Normandy is a former country (a Duchy) situated in northern France occupying the lower Seine area (upper or Haute-Normandie) and the region to the west (lower or Basse-Normandie) as... Normandy:
- Tripe is a type of edible offal made from the stomach of various domestic animals. Beef tripe is typically made from the first two of a cattles four stomachs, the rumen (or paunch) and the reticulum (or honeycomb). Sheep and pork tripe are also produced. Tripe is eaten in... Tripes à la mode de Caen This article is part of the series: This article is part of the series: Administrative divisions of France Regional level This article is part of the series: This article is part of the series: Administrative divisions of France Regional level RÃÂÃÂÃÂÃÂ©gions RÃÂÃÂÃÂÃÂ©gions doutre-mer Departmental level D... Caen (tripe cooked in a highly seasoned sauce)

Auvergne:
- Tripoux (tripe 'parcels' in a savoury sauce)
- Truffade(potatoes sautéed with garlic and young "tomme" cheese)
- Aligot (mashed potatoes blended with young "tomme" cheese)

Southwest:
- Cassoulet is a rich slow-cooked bean stew or France, containing meat (typically pork sausages, mutton, or goose), and white haricot beans. Numerous regional variations exist, the most notable being from Castelnaudary, the self-proclaimed Capital of Cassoulet, where the casserole contains only beans, pork and the local sausages, from... Cassoulet (a dish made with This article is on the plant. For alternate meanings, see Bean (disambiguation) Green beans Bean is a common name for large plant seeds of several genera of Fabaceae (formerly Leguminosae) (English: leguminous, legumes), used for food or feed. Contents // 1 Name 2 Types of bean 3 Cultural aspects 4 See... beans, sausages and preserved duck or goose)
- Pate de foie gras served picnic-style with Sauternes and bread. An entire foie gras (partly prepared for a terrine). Foie gras [fwä grä] (French for fat liver) is the liver of a duck or goose that is swollen by forced feeding resulting in hepatic steatosis. Along with truffles, foie... Foie gras (the The liver is an organ in vertebrates including humans. It plays a major role in metabolism and has a number of functions in the body including detoxification, glycogen storage and plasma protein synthesis. It also produces bile which is important for digestion. Medical terms related to the liver often start... liver of a forcefed For other uses of the word duck, see Duck (disambiguation) Ducks Ruddy Shelduck at Slimbridge Wildfowl and Wetlands Centre, Gloucestershire, England. Taken by Adrian Pingstone in January 2004 and released to the public domain. This image has been (or is hereby) released into the public domain by its creator, Arpingstone... duck or Other uses: Goose (disambiguation) Geese A Canada Goose Scientific classification Kingdom: Animalia Phylum: Chordata Class: Aves Order: Anseriformes Family: Anatidae Subfamily: Anserinae† Genera Anser Branta Chen Cereopsis † see also: Swan, Duck Anatidae Goose (plural geese) is the general English name for a considerable number of birds, belonging to... goose)

External links

French Provençal cuisine guide and recipes (http://www.mediterrasian.com/cuisine_of_month_provence.htm)

Categories: French cuisine | European cuisine | Mediterranean cuisine | Western cuisine

Results from FactBites:

Cuisine of France - definition of Cuisine of France in Encyclopedia (1046 words)
	Traditionally, each region had its own distinctive specialities: cuisine from North-West France (Normandy) uses butter and cream; Provençal cuisine (from the southeast) favours olive oil and herbs; and northeastern French recipes are reminiscent of German cuisine, including sausages, beer and sauerkraut.
	France is known for its large ranges of wines and cheeses.
	Cuisine nouvelle or nouvelle cuisine, which developed in the 1970s as a reaction to traditional cuisine, under the influence of chefs such as Michel Guérard.

More results at FactBites »

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